Breakfast
1546.4 Calories |
111.3g Carbs |
89.4g Fat |
81.0g Protein
3
omelet
Denver omelet
1171.0 Calories |
21.2g Carbs |
87.3g Fat |
71.8g Protein
2
melon, medium (about 5" dia)
(1.1 kg)
Melons
375.4 Calories |
90.1g Carbs |
2.1g Fat |
9.3g Protein
|
Denver omelet
scaled to 3 omelet
Melons
2
melon, medium (about 5" dia)
Melons
|
Denver omelet
Chop up your onions and bell pepper.
Add olive oil to a skillet over medium-high heat. Saute onion, bell pepper, ham in the oil until the onion starts to become translucent.
Stir the eggs into the pan, then cook until lightly brown on the bottom. Then flip over and lightly brown the opposite side. Add a dash of salt and pepper if desired. Then eat!
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Lunch
274.0 Calories |
25.1g Carbs |
16.0g Fat |
11.1g Protein
1
salad
Pear Spinach Salad
202.7 Calories |
12.4g Carbs |
14.9g Fat |
7.0g Protein
1
large (7-1/4" to 8-/1/2" long)
(72 g)
Carrots
29.5 Calories |
6.9g Carbs |
0.2g Fat |
0.7g Protein
1
serving
Cherry Tomato, Dill, & Anchovy Salad
41.7 Calories |
5.8g Carbs |
1.0g Fat |
3.4g Protein
|
Pear Spinach Salad
scaled to 1 salad
Carrots
1
large (7-1/4" to 8-/1/2" long)
Carrots
Cherry Tomato, Dill, & Anchovy Salad
scaled to 1 serving
|
Pear Spinach Salad
Toss spinach, cubed ham, green or red bell pepper, cucumber, and pear with vinegar, oil, and maple syrup.
Cherry Tomato, Dill, & Anchovy Salad
Halve cherry tomatoes and place in bowl. Chop anchovy filets into small pieces and place in bowl with tomatoes.
Sprinkle salad with fresh dill, toss well to combine, and serve.
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Dinner
942.8 Calories |
32.1g Carbs |
46.4g Fat |
100.0g Protein
2
serving
Citrus Broiled Alaska Salmon
736.1 Calories |
22.8g Carbs |
29.1g Fat |
91.9g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
|
Citrus Broiled Alaska Salmon
scaled to 2 serving
Cauliflower and Tahini
scaled to 1 serving
|
Citrus Broiled Alaska Salmon
Preheat the oven's broiler.
Slice, peel, and pith oranges; slice crosswise into 1/4 inch rounds. Season fillets with salt. Place salmon fillets on broiling pan.
Place the pan of fillets 4 to 6 inches from heat. Cook for 15 minutes under the preheated broiler, or 10 minutes per inch of thickness. Remove from broiler just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top. Sprinkle with green onions and cracked black pepper. Broil 1 minute longer.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
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